boil, large bubbles and steam, simmer, bubbles gently pop the surface, steam, water vapour is used to cook, poaching, when delicate food is submerged in warm water, baking, cooked in dry heat, roasting, oil is added or cooked in own natural fat, grilling, food is cooked by direct heat rays, BBQ/chargrill, cooked above flames or smoke, sauté, cook gently in foaming oil and butter, stir fry, cook quickly in a wok with little oil, deep fry, fully submerge food in oil, shallow fry, to cook one side in oil then turn other, pan fry, small amount of oil is used to transfer heat, flambe, to add flavour with alcohol

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